Journal Processes and Food Production Equipment ISSN:2310-1164 (December 2019) Issue:4 (42) Website: http://processes.ihbt.ifmo.ru/
Article Mathematical simulation of knife friction force during food cutting Aqeev O.V., Naumov V. A., Fatykhov J.A. Download PDF773 Kbyte
Article Electron beam treatment of pork muscle tissue sections in radurization modes Orehova S.M., Alla P. Nechiporenko, Ulyana Yu. Nechiporenko Download PDF764 Kbyte
Article Technological aspects of the separation of the food additive E316 – sodium isoascorbate Mikhail Yu. Kukin Download PDF459 Kbyte
Article The effect of convective energy supply on the infrared drying intensity of tomatoes Dyachenko Eduard P., Aleksanyan Igor Yu., Razin Oleg A., Ivanova Maria I. Download PDF746 Kbyte
Article Hydrodynamic model for the viscosity of a mixture of supercritical carbon dioxide with vegetable oils in a capillary Melnik G. E., Lisitsyn Dmitry A., Starkov A.S., Fedorov A.V. , Vlasov Yu.A., Starkov C.A., Fedorov A.A. Download PDF455 Kbyte
Article Obtaining potato based extruded snacks Aksenova O.I. , Alekseev G. V., Sirokorensky Ilya S. Download PDF706 Kbyte
Article Dynamics for the thermal process of microorganism inactivation while setting the modes of ultrapasterization for canned food Levshenko Mikhail T., Senkevich Vyacheslav I. Download PDF908 Kbyte
Article Organoleptic evaluation of functional food products using encapsulated forms of biologically active substances of spruce needles Baranenko D.A., Ilina V.S. , Chechetkina A.Yu., Lepeshkin A.I., Nadtochii L.A. , Sokolova О.B. Download PDF466 Kbyte
Article Technological features of neutralizers in curd whey fermentation Eveleva V.V., Cherpalova T.M. Download PDF736 Kbyte
Article The prospects of application of Leningradskaya 6 wheat in ethyl alcohol technology Tokbaeva A.A., Satsyuk K.A. , Xintong Cheng, Ustinova A S, Barakova N.V. Download PDF456 Kbyte
Article Effect of the high pressure on the consumer properties of chicken forcemeat Kotkova Victoria V., Volkov Alexey Yu. Download PDF961 Kbyte
Article The symbiotic effect of oat β-glucan enriching bio-low fat yogurt Ibrahim Monika, Selezneva Irina S. Download PDF750 Kbyte
Article Plant ingredients in stabilizing the oxidative processes of butter during storage Nilova L.P. Download PDF516 Kbyte